Follow us on

If, as Shirley Conran once said, life is too short to stuff a mushroom, most of us would say it’s not long enough to make your own pasta either. That said, it does look lovely cascading out of the pasta machine on Michela Chiappa’s kitchen table. It’s like an adult, edible version of Play-Doh.

This week Chiappa whips up tortellini stuffed with nettles and parmesan, a chicken and pasta broth and a shellfish tagliatelli with such ease you won’t dare reach for the dried stuff.

About this programme

2/4. Michela Chiappa demonstrates different types of filled pasta, preparing lobster ravioli with light asparagus and tomato sauce and showing how stinging nettles can be transformed into tortelli with butter and crispy sage sauce. She also makes a zingy lemon filling with spinach, tagliatelle vongole and pasta reale - a rich chicken broth with Parmesan dumplings.